Souschef (m/f)

Le Mirabeau Resort and SPA Superior is a family-run resort hotel of the 3rd generation of the Julen and Reichenbach families with a total of 87 residential units. The hotel is located in the quieter part of the village and offers a majestic view of the Matterhorn and the surrounding Mischabel mountain range. The rooms and suites are distributed across the main building, the Alpin annex, and the Etoile annex opened in 2024 – the latter in a charming French country house style. In addition, the serviced apartments in the opposite Chalet Antoine are available. Culinary – The art of living Our four restaurant concepts combine tradition, modernity, and haute cuisine: Veranda – alpine & casual L’Epicure – elegant & upscale Marie’s Deli – charming deli concept Le Bar – stylish, cozy, lively The Josef’s Wine Lounge invites you to events, Wine & Dine, and special moments of enjoyment. Alpine Hideaway Spa – indoor & outdoor pool Spa highlights: several saunas, steam baths, relaxation rooms, and one of Zermatts largest indoor pools. This is complemented by an outdoor pool with an unobstructed view of the Matterhorn and an inviting whirlpool. Treatments such as wine therapy or chocolate massage round off our exclusive wellness offering. Take a look at our new website: https://www.hotel-mirabeau.ch/de Your chance: Souschef (m/f/d) Do you want to take the next step in your career, take on responsibility, and actively help shape the kitchen philosophy? As Souschef, you will support the Executive Chef in the operational and organizational management of the kitchen, contribute your creativity, and ensure the highest culinary quality together with the team. Become part of our international and dynamic team and actively shape the culinary experience at Mirabeau. Your tasks include: • Ensuring operations even in the absence of the Executive Chef • Hiring and training new employees • Checking daily tasks and coordinating with the Executive Chef • Purchasing food and non-food items for the kitchen within the specified budget requirements, in coordination with the Executive Chef • Co-responsibility for food cost • Independent way of working when managing a station • Complete organization of the mise-en-place at the assigned station • Contributing creative new ideas and ensuring optimal station handover during absences • Compliance with our quality standards • Outstanding commitment, willingness to provide service, and great interest in a team-oriented way of working